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Southwest Quinoa Wraps

Southwest Quinoa Wraps


  • 1 cup Water

  • 4 cups Black Beans (cooked, drained and rinsed)

  • 3 cups Diced Tomatoes (fresh or canned)

  • 2 cups Corn (fresh, canned or frozen)

  • 2 tsps Cumin

  • 1 tsp Paprika

  • 1 tbsp Chili Powder

  • 1 tsp Sea Salt

  • 1 1/2 cups Quinoa (dry/uncooked)

  • 8 Whole Wheat Tortilla

  • 4 cups Baby Spinach

  • 2 Avocado (diced)


  1. In a large pot, add water, black beans, tomatoes, corn, cumin, paprika, chili powder and salt. Bring to a simmer.
  2. Add quinoa and cook for 12 to 15 more minutes.
  3. Place each tortilla wrap on a plate and top with spinach, avocado and the quinoa filling. Enjoy!


  • More Toppings

    Feta cheese, greek yogurt, diced chicken breast or cucumber slices.
  • Gluten-Free

    Use corn or rice tortillas instead of whole wheat.
  • Slow Cooker Version

    Add the water, black beans, diced tomatoes, corn, cumin, paprika, chili powder, salt and quinoa together in the slow cooker. Stir well to mix and cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
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